Diverreb
New member
View attachment 2583
10 hours in and an internal temp of 163.
Cooking low & slow without wrapping in foil.
225 Smoke Temp....
Looong stall, likely due to my injecting the meat.
Hopefully be ready in a few hours...
Was a Flat with a trim weight of about 7 Lbs.
Just a salt, pepper and bron sugar rub. Injected with a Beef Stock & Butter liquid.
Richie
10 hours in and an internal temp of 163.
Cooking low & slow without wrapping in foil.
225 Smoke Temp....
Looong stall, likely due to my injecting the meat.
Hopefully be ready in a few hours...
Was a Flat with a trim weight of about 7 Lbs.
Just a salt, pepper and bron sugar rub. Injected with a Beef Stock & Butter liquid.
Richie